How to Freeze Raw Potatoes (Whole+Sliced+Shredded)

by Ella

The humble potato, a culinary powerhouse and dietary staple, has earned its place in kitchens around the world. From creamy mashed potatoes to crispy french fries, this versatile tuber offers endless possibilities for gastronomic delight. But what happens when circumstances leave you with an abundance of raw potatoes that you’re not quite ready to use? Freezing emerges as a potential solution, yet a question lingers: Can you freeze raw potatoes? In this comprehensive article, we embark on a journey to uncover the science, methods, benefits, challenges, and culinary applications of freezing raw potatoes.

Can you freeze raw potatoes?

Yes, you can freeze raw potatoes. Properly blanching them before freezing helps preserve their texture and flavor. Whether whole, sliced, or shredded, freezing raw potatoes can extend their shelf life and provide a convenient ingredient for future culinary endeavors. Thaw and cook as needed.


How to freeze raw potatoes?

Freezing raw potatoes is a convenient way to preserve their freshness and versatility for future culinary adventures. Whether you have a surplus of potatoes from your garden or want to stock up on this versatile vegetable, freezing them properly is key to maintaining their quality. Follow these steps to freeze raw potatoes effectively:


1. Selecting the Right Potatoes:

Choose fresh, firm, and blemish-free potatoes for freezing. Different potato varieties have varying textures when frozen, so consider how you plan to use them later. Waxy potatoes (e.g., red or fingerling) are better for dishes like roasted potatoes, while starchy potatoes (e.g., russets) are suitable for mashed or fried preparations.


2. Washing and Peeling (Optional):

Wash the potatoes thoroughly to remove any dirt. You can choose to peel the potatoes or leave the skin on, depending on your preference and the intended use. Peeling is recommended for mashed potatoes but can be optional for other dishes.


3. Preparing for Blanching:

Fill a large pot with water and bring it to a boil. Meanwhile, prepare a bowl of ice water. This ice water bath will be used to cool the blanched potatoes quickly.

4. Blanching the Potatoes:

Cut the potatoes into the desired size and shape, if desired. Blanching helps preserve the texture, color, and flavor of the potatoes. Place the potato pieces in the boiling water and blanch them for about 3-5 minutes, depending on their size. The goal is to partially cook them while preserving their firmness. You can blanch larger pieces, such as halves or quarters, for a slightly longer time.

5. Cooling and Draining:

After blanching, immediately transfer the blanched potatoes to the bowl of ice water to cool them rapidly and halt the cooking process. Allow the potatoes to cool for the same duration as the blanching time. Drain the potatoes thoroughly in a colander or strainer.

6. Drying (Optional):

It’s essential to remove excess moisture from the blanched potatoes before freezing. You can let them air dry for a short period on a clean kitchen towel or use a paper towel to pat them dry gently.

7. Portioning and Packaging:

Divide the blanched and dried potatoes into portion sizes that suit your cooking needs. Place them in airtight freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion during freezing.

8. Labeling and Date:

Label each container or bag with the type of potato and the date of freezing. Proper labeling ensures you can easily identify the contents and use them within a reasonable time frame.

9. Freezing:

Place the sealed containers or bags of potatoes in the freezer. For best results, arrange them in a single layer initially to allow for quick and even freezing. Once frozen solid, you can stack the containers or bags to save space.

See Also: Freezing Potatoes: A Ultimate Guide

Methods of Freezing: Whole, Sliced, Shredded Potatoes

When it comes to freezing potatoes, there’s more than one way to go about it. The method you choose will depend on your culinary preferences and how you plan to use the frozen potatoes in the future. Here are three common methods of freezing potatoes: whole, sliced, and shredded.

1. Freezing Whole Potatoes:

Freezing whole potatoes is a straightforward method that works well if you want to use the potatoes for roasting or mashing after thawing. Here’s how to freeze whole potatoes:

Choose small to medium-sized potatoes of uniform size.

Wash and scrub the potatoes to remove any dirt.

Blanch the whole potatoes by boiling them for about 5-7 minutes, depending on their size. This partial cooking helps preserve their texture and flavor.

Cool the blanched potatoes in an ice water bath.

Pat the potatoes dry and place them in a single layer on a baking sheet lined with parchment paper.

Freeze the whole potatoes until they are firm, then transfer them to airtight freezer-safe containers or bags.

Label the containers or bags with the date and type of potato before returning them to the freezer.

Whole frozen potatoes are ideal for roasting or making mashed potatoes. After thawing, you can easily peel and prepare them according to your chosen recipe.

2. Freezing Sliced Potatoes:

Sliced potatoes are versatile and can be used for dishes like scalloped potatoes or casseroles. Follow these steps to freeze sliced potatoes:

Wash, peel (optional), and slice the potatoes to your desired thickness. Aim for uniform slices to ensure even cooking later.

Blanch the sliced potatoes in boiling water for about 2-3 minutes.

Cool the slices in an ice water bath and drain thoroughly.
Lay the sliced potatoes in a single layer on a baking sheet to freeze.

Once the slices are frozen, transfer them to freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn.

Label the containers or bags and store them in the freezer.

Sliced frozen potatoes are convenient for quickly assembling layered dishes or casseroles. They can be used directly from the freezer without thawing.

3. Freezing Shredded Potatoes:

Shredded potatoes are great for making hash browns, potato pancakes, or adding to soups. Here’s how to freeze shredded potatoes:

Wash and peel the potatoes, if desired.

Shred the potatoes using a grater or food processor. You can also use a box grater for larger shreds or a finer grater for hash browns.

Place the shredded potatoes in a clean kitchen towel and squeeze out excess moisture.

Spread the shredded potatoes on a baking sheet in a thin layer and freeze until firm.

Transfer the frozen shreds to airtight containers or bags, removing as much air as possible.

Label and date the containers or bags before placing them in the freezer.

Shredded frozen potatoes can be used directly from the freezer for hash browns or other recipes. There’s no need to thaw them beforehand.

Thawing Frozen Potatoes:

1. Refrigerator Thawing (Recommended):

Thawing frozen potatoes in the refrigerator is the safest method. Place the sealed container or bag of frozen potatoes in the refrigerator and allow them to thaw slowly over several hours or overnight. This gradual thawing helps prevent the growth of harmful bacteria and preserves the potatoes’ texture.

2. Quick Thawing:

If you’re in a hurry, you can use the quick-thawing method. Submerge the sealed container or bag of frozen potatoes in cold water. Change the water every 30 minutes to maintain a cold temperature. Avoid using warm water, as it can promote bacterial growth. Once thawed, use the potatoes immediately.

3. Cooking Directly from Frozen:

Some recipes and cooking methods allow you to use frozen potatoes directly without thawing. Dishes like casseroles, soups, and stews can incorporate frozen potatoes during the cooking process. Keep in mind that the cooking time may be slightly longer to ensure even cooking.

Using Thawed Potatoes:

1. Whole Potatoes:

Thawed whole potatoes can be used for roasting, baking, or mashing. If the potatoes were blanched before freezing, the texture may be slightly altered, but they are still suitable for various preparations. To use thawed whole potatoes:

Peel (if desired) and prepare the potatoes according to your chosen recipe.

Roast, bake, or mash the potatoes as you normally would, adjusting the cooking time as needed.

2. Sliced Potatoes:

Thawed sliced potatoes are ideal for layered dishes, casseroles, or gratins. Use them directly from the freezer for quick and convenient cooking:

Layer the thawed slices in casseroles or gratins.

Adjust the cooking time to ensure that the sliced potatoes are fully cooked and tender.

3. Shredded Potatoes:

Thawed shredded potatoes are perfect for making hash browns, potato pancakes, or adding to soups:

Squeeze out any excess moisture from the thawed shredded potatoes before using them in recipes.

Form hash browns or potato pancakes and cook them on a griddle or in a pan until golden brown and crispy.

Add thawed shredded potatoes directly to soups or stews, adjusting the cooking time as needed.

Tips for Using Thawed Potatoes:

Thawed potatoes may release some moisture during cooking. Consider draining excess moisture before using them in certain recipes.

Season thawed potatoes to taste with herbs, spices, and seasoning to enhance their flavor.

When using frozen potatoes in recipes that call for boiling or simmering, add them directly to the boiling liquid without thawing.

If you plan to use thawed potatoes for frying or sautéing, make sure they are thoroughly dry to prevent splattering.


The question, “Can you freeze raw potatoes?” echoes with an affirmative response, punctuated by a newfound appreciation for the science and artistry behind freezing. The journey from field to freezer reverberates with possibilities, unveiling the ability to capture the essence of potatoes at their peak and savor their flavors throughout the year. As we reflect on the intersection of culinary creativity and preservation prowess, we celebrate the art of freezing raw potatoes as a culinary treasure trove awaiting exploration. In each thawed morsel, the story of the potato and its transformation unfurls, reminding us that the freezer is not just a modern convenience but a portal to preserving nature’s bounty and indulging in culinary wonder.



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